Peanut Butter Fudge with M&Ms
Creamy peanut butter fudge packed with mini M&Ms—no-bake, 10 minutes, perfect for holidays. Tips, swaps, and foolproof method for melt-in-your-mouth squares.
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Servings: 36 pieces
Equipment
- 8-inch square baking pan
- Parchment paper or foil
- Medium saucepan
- Heatproof spatula
- Sharp knife
Ingredients
Ingredients
- 3 cups white chocolate chips converted.2
- 14 oz sweetened condensed milk converted.2
- 1 cup creamy peanut butter converted.2
- 2 tbsp unsalted butter converted.2
- 1 tsp vanilla extract converted.2
- 1/4 tsp fine salt converted.2
- 1 1/2 cups Peanut Butter M&M candies, divided converted.2
Instructions
- Line an 8-inch square pan with parchment or foil, leaving overhang on two sides for easy lifting. Lightly coat with nonstick spray if desired.
- Combine white chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat. Stir constantly until the chips are fully melted and the mixture is smooth and glossy, 3 to 5 minutes. Do not let it simmer.
- Remove from heat. Stir in peanut butter, vanilla, and salt until completely blended and silky.
- Fold in 1 cup of the Peanut Butter M&M candies, reserving the remaining 1/2 cup for topping.
- Scrape the mixture into the prepared pan and smooth the top. Sprinkle the remaining M&M candies over the surface and press lightly so they adhere.
- Chill until firm, about 2 hours. Lift the fudge out using the parchment overhang, cut into small squares, and serve.
Notes
For clean cuts, warm a sharp knife under hot water and wipe dry between slices. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Freeze, well wrapped, for up to 2 months; thaw in the refrigerator. Use low heat when melting to prevent scorching and a grainy texture.
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